Coffee has its beans dried and roasted, then ground and seeped in water. If you’re going to call that artificial, then you are claiming that literally any cooked food is also artificial.
I’m gonna go with the step you didn’t list which is soaking them in dichloromethane or ethyl acetate for several hours, or submersing them in high pressure, supercritical carbon dioxide, to extract the pure caffeine. Then adding that pure caffeine into a mixture of artificial sugars, preservatives, and food dyes.
But sure, that’s totally the same as something that’s essentially a type of tea.
Coffee beans are dried. Then beans then ungo a Maillard reaction, caramelisation, pyrolysis and decarboxilation to form new organic componds
then ground and seeped in water
Then ground to maximize the surface area. The prouder is then extracted using unpure H2O as solvent. A higher temperature is needed to raise the solubility of the compounds.
Yeah that’s basically the point I try to make. You can’t even say it’s not synthetic since you’re synthezise new compounds in the first step. There really is no real difference artificial and natural.
Let’s take Vanillin (vanilla flavoring) for example: you could extract it from Vanilla, but it’s pretty expensive this way. You could also just synthesize it from wood pulp and get the exact same compound. It’s not even just similar, no, it’s the exact same.
If something is natural or “artifical” doesn’t say anything about how harmful it is.
Coffee has its beans dried and roasted, then ground and seeped in water. If you’re going to call that artificial, then you are claiming that literally any cooked food is also artificial.
And you are correct.
For those who think energy drinks are not the same, please point out at which stage coffee is no longer coffee and why:
I’m gonna go with the step you didn’t list which is soaking them in dichloromethane or ethyl acetate for several hours, or submersing them in high pressure, supercritical carbon dioxide, to extract the pure caffeine. Then adding that pure caffeine into a mixture of artificial sugars, preservatives, and food dyes.
But sure, that’s totally the same as something that’s essentially a type of tea.
Whoa! Didn’t know you can boil in CO2 too.
Nah, too expensive.
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You can under high enough pressure
Coffee beans are dried. Then beans then ungo a Maillard reaction, caramelisation, pyrolysis and decarboxilation to form new organic componds
Then ground to maximize the surface area. The prouder is then extracted using unpure H2O as solvent. A higher temperature is needed to raise the solubility of the compounds.
You can describe anything that’s consumed by people with chemical terms and it’s gonna sound unnatural.
You remind me of that old joke site warning people of the dangers of the chemical compound DHMO (dihydrogen monoxide)
Yeah that’s basically the point I try to make. You can’t even say it’s not synthetic since you’re synthezise new compounds in the first step. There really is no real difference artificial and natural.
Let’s take Vanillin (vanilla flavoring) for example: you could extract it from Vanilla, but it’s pretty expensive this way. You could also just synthesize it from wood pulp and get the exact same compound. It’s not even just similar, no, it’s the exact same.
If something is natural or “artifical” doesn’t say anything about how harmful it is.